Ingredients
Spicy Sriracha Tofu
1 block of extra firm tofu
2 Tbsp canola oil
1 Tbsp lemon juice
1 tsp paprika
1 tsp sriracha or other hot sauce
1 tsp salt
Base
1 cup uncooked quinoa, rinsed
2 cups water
2 cups mixed greens
Handful of grape tomatoes, halved
1 head of broccoli, chopped
1 bell pepper stemmed, seeded, and sliced
1 avocado, pitted and sliced
Lemon Tahini Sauce
1/4 cup tahini
1/4 cup warm water
1/2 lemon, juiced
2 cloves of garlic, minced
1/2 tsp sea salt + more to taste
Preparation
Make the quinoa. Put the quinoa and water in a pot on high. When the water begins to boil, cover and reduce the heat to low for 15 minutes. Use a fork to fluff the quinoa.
Prep the spicy sriracha tofu. Cut the tofu into 8 rectangular slabs and place facedown on a flat surface. With a clean cloth, use your hands to press the bulk of the water out of the tofu.
In a medium-sized bowl or dish, add canola oil, paprika, sriracha and salt and mix together.
Cut the pressed tofu into cubes and place the pieces into the marinade and set aside for 5 - 10 minutes.
Heat a large skillet over medium-low heat. Once the pan is heated, add the tofu and cook for 8 - 10 minutes. In the final 2 minutes add in your broccoli and pepper.
Prep your tomatoes and avocado and make the lemon tahini dressing by whisking the tahini, water, lemon, clove garlic and sea salt together in a small bowl.
Create your bowl by adding in a base of quinoa and greens, veggies, tofu and drizzle with sauce.